Another morning, another smooth glug

I’m on a roll.

Seems I’m tossing back new renderings of my morning green smoothie with abandon these days.

This little bit of early morning ‘je ne sais quoi’ quite often sets the stage for a great day. Yes. There’s no doubt that I find pleasure in the smaller things in life.

And so let me share this tidy and tasty green brew that made my sun shine on this rainy morn.

This is a riff on one of the Incredible Smoothie’s ( recent concoctions. Tracy, the site’s guru, is posting a smoothie recipe daily for 30 days. Very, very nice.

While I think she has some amazingly delicious and undoubtedly healthy smoothie recipes, I have tweaked a few to ensure a more balanced nutritional profile, without sacrificing flavor. One of my cardinal rules is to ensure that there are plenty of greens and alkaline-forming foods in the finished product to avoid the dreaded blood sugar spike, and to sidestep setting an acidic stage for the day.

Here’s what I drank this morning. (Thank you, Tracy!)


(Oh, and by the way. For those of you not yet on the green smoothie bandwagon (what? get thee a Vitamix, pronto!), not all green smoothies are green in colour. It all depends on the ingredients list – many of which change the vibrant green colour from the plant food to, well, an unseemly, sludge-y brown. Sigh.)

Chocolate Raspberry Morning Delight

8 oz coconut water

1 tsp vanilla extract

1 tbsp raw cacao

1 tbsp flax seed (grind first if you don’t have a high-powered blender)

1 small knob of peeled, fresh ginger

1 head butterhead lettuce (I used a head of green leaf lettuce; you can use romaine, too)

2 cups frozen raspberries

1 pear (Bartlett preferred, but I used what was on hand – Anjou; it was deelish)

Optional – natural sweetener to taste (I used stevia)

This was dreamy, creamy, and tasted just like a raspberry-flavoured chocolate bar. Just lover-ly.


And another thing. You really ought to invest in a bag of raw cacao powder.


It’s pricey but a little goes a long way on the quality, flavor and health scale. While there is definitely some interesting online debate regarding raw cacao powder vs cocoa powder, it appears that raw cacao powder stands out as the healthiest, most beneficial (highest in antioxidants) of the powders, followed by natural cocoa and finally, Dutch-processed cocoa. That said, you reap the majority of these health benefits by eating the powder unheated (i.e. in a smoothie or other raw food dessert, for example). The antioxidant activity is greatly reduced by high temperature. If you’re planning to bake, it is in your best interest to save some pennies and use a good-quality natural or Dutch-processed cocoa.


Just another smoothie in January…

A santé!



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